Japan is well known for many dishes, including ramen, yakisoba, and sushi. But have you ever heard of unagi (freshwater eels)? For centuries, Unagi has been prized as a healthy and luxurious food in Japan. It’s a Japanese specialty that will make you love eel.
Unagi is often eaten grilled and brushed with a delicious savory sauce. Known for its flavor and rich texture, it’s a popular dish with a special place in Japanese cuisine. If you’re a food lover or a curious explorer of new tastes, this Japanese delicacy promises a remarkable dining experience. This guide will take you through the world of unagi, covering everything you need to know about this mouthwatering dish.
What is unagi?
Unagi is a traditional dish and mainstay in Japanese cuisine. Although its origins are salt water and the sea, unagi is a freshwater eel. This one-of-a-kind fish is often grilled or broiled and served with tare (sweet and savory sauce). It’s also known for its firm but tender flesh, indulgent fattiness, and distinctively sweet flavor. Unagi is rich, fatty, and delicious when grilled over charcoal or cooked in various ways.
While not considered an everyday food due to its price and availability, it is often eaten during the summer. Some also believe that eating this gourmet food boosts stamina and heat tolerance during the humid and hot Japanese summers. Because of its potential toxicity, cooking it right is necessary. Eels are so unique and challenging to cook correctly that eel chefs are a completely separate profession from sushi chefs. Let’s look at different kinds of eels in Japan.
Anago
Anago is a saltwater eel that spawns and lives in the sea, commonly found in the Northwest Pacific. It has a slimmer body and a lighter color compared to the more well-known unagi. With its delicate texture and mild flavor, it offers a unique dining experience.
Anago is a versatile ingredient you can enjoy in many different ways. It is typically steamed or simmered before being grilled. Another popular way to eat anago is sushi or nigiri (sushi rice topped with fish). Anago sushi is popular for its delicate taste and tender texture, making it a favorite among sushi lovers.
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Conger eel
Conger eel is a hidden gem of traditional Japanese cuisine. It has an elongated cylindrical shape and white dots in the center of the body. It is found throughout Japan, from Hokkaido southward. When you put the boiled conger eel in your mouth, it melts, and the delicate fat gently envelops your tongue. It goes well with salt or sweet sauce as tempura (lightly battered and fried vegetables or seafood).
Another popular way to eat conger eel is with rice. It’s a dish of slowly baked conger eel served on top of rice. Conger eel is seasoned with soup stock taken from conger eel bones or soaked in sauce. The soft conger eel and the special sauce combined with warm rice become addictive.
Noresore
Noresore is a transparent, juvenile conger eel. They are small, tiny, slippery, smooth fish with a fresh flavor. It’s a seasonal fish available in spring; people feel spring has come when they eat it. They are great with some yuzu (Japanese citrus fruit) vinegar and some chopped thin leeks. As sushi, they are sublime as gunkan (rice ball wrapped in seaweed) with freshly grated ginger. Noresore even pairs well with garlic and olive oil. They are slowly becoming a rarity wherever in Japan, and people come from afar just for the experience!
Why do people enjoy eating unagi in Japan?
Of the many unique foods associated with Japanese cuisine, few, if any, stand out more than unagi. Unagi is a dish that combines tradition, cooking mastery, and exceptional flavors. It has a bold taste and is full of nutrients like protein and calcium. It is a gastronomic delight with a robust, intense flavor and a satisfyingly firm texture.
Eels may seem strange at first, but they’re one of those quintessentially Japanese foods that everyone should try at least once. Unagi is not just a dish; it’s an unforgettable tasting adventure that shows the spirit of Japan’s refined culinary experience! Whether it’s a casual eatery or an upscale restaurant, try unagi during your next visit to Japan. Have you tried unagi before? Do you have a favorite type of eel? Let us know in the comments below!
